Buttermilk Biscuits II
Each bite of these Buttermilk Biscuits II are so flaky, buttery, and soft. This recipe uses all-purpose flour with baking powder and salt as leavening. Buttermilk Biscuits are one of the easiest roll types to make. Follow my steps for a foolproof method. You'll love this recipe!!!
Servings: 10 to 12
Ingredients
- 2 ½ cups all-purpose flour
- 2 Tbsp baking powder
- 1 tsp salt
- ½ cup (1 stick) cold butter, cut into cubes, plus 2 Tbsps melted to brush on the tops before baking
- 1 cup cold buttermilk
Instructions
- Preheat the oven to 425°F. In a large mixing bowl, whisk together flour, baking powder, and salt. Add the cubed butter and cut in with a pastry blender until pea-sized clumps form. Create a well in the center of the flour mixture and pour buttermilk into the well. Mix gently with a fork until just combined. (DO NOT over mix! It will make tough biscuits).
- Turn the dough out onto a floured surface and form into a 1-inch thick rectangle with your hands. Fold the dough into thirds. Fold left side over the center, then right side, so it's a rectangle shape. Roll the dough back to 1-inch thick and repeat folding and rolling process two more times, rolling the dough out into ½-inch thick after the last fold.
- Using a 2 ½-inch to 3-inch cutter, cut out 10 to 12 biscuits. Gently press scraps together, roll gently with the rolling pin, and cut remaining biscuits. Place on a parchment-lined or silpat-lined rimmed baking sheet so that the biscuits are touching each other. Brush the tops with 2 Tbsps melted butter (optional) and bake for 13-15 minutes until the tops are golden brown.